seasonal
dressings
Sausage, Dried Cranberry and Apple Stuffing
Recipe courtesy Dan Smith and Steve McDonagh from FoodNetwork.com
Submitted by Stephanie
Prep Time: 25 Cook Time: 30
8 to 10 servings Preheat the oven to 375°F
Ingredients
1 pound mild bulk breakfast sausage
1 tablespoon chopped fresh sage leaves
4 tablespoons butter
2 teaspoons chopped fresh rosemary
3 cups sliced leeks, white & pale green parts only, cleaned well (about 2 large
leeks) **I have used regular onions with good results
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
1 Granny Smith apple, cored and chopped
2 to 3 cups chicken stock
1 cup chopped celery with leaves
1 tablespoon salt
1 tablespoon poultry seasoning
2 teaspoons ground black pepper
1/2 cup dried cranberries, re-hydrated in boiling water for 15 minutes and drained
Directions
Sauté sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add leeks, apple, celery and poultry seasoning to skillet and sauté until leeks are soft, about 8 minutes.
Mix in the drained cranberries, sage and rosemary. Add mixture to sausage, then mix in the croutons and parsley. Next, add chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy.
Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.) Bake in a 14" oval or 9 X 13 rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes until the top is crispy and the center piping hot. Remove and serve immediately.
**Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
Recipe courtesy Dan Smith and Steve McDonagh from FoodNetwork.com
Submitted by Stephanie
Prep Time: 25 Cook Time: 30
8 to 10 servings Preheat the oven to 375°F
Ingredients
1 pound mild bulk breakfast sausage
1 tablespoon chopped fresh sage leaves
4 tablespoons butter
2 teaspoons chopped fresh rosemary
3 cups sliced leeks, white & pale green parts only, cleaned well (about 2 large
leeks) **I have used regular onions with good results
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
1 Granny Smith apple, cored and chopped
2 to 3 cups chicken stock
1 cup chopped celery with leaves
1 tablespoon salt
1 tablespoon poultry seasoning
2 teaspoons ground black pepper
1/2 cup dried cranberries, re-hydrated in boiling water for 15 minutes and drained
Directions
Sauté sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add leeks, apple, celery and poultry seasoning to skillet and sauté until leeks are soft, about 8 minutes.
Mix in the drained cranberries, sage and rosemary. Add mixture to sausage, then mix in the croutons and parsley. Next, add chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy.
Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.) Bake in a 14" oval or 9 X 13 rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes until the top is crispy and the center piping hot. Remove and serve immediately.
**Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.